by Tori Ritchie
from Party Appetizers: Small Bites, Big Flavor
(Chronicle, 2004)
Makes about 20 servings
Meatballs are a cocktail party standard, but this version, dunked into minty yogurt sauce, is hardly predictable. The spicing takes its cue from merguez, a type of Moroccan sausage. The meat will taste best if blended up to a day in advance, but cooked at the last possible moment or it will dry out.
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Ingredients |
| For the meatballs | ||
| 1 pound | ground lamb or beef (not too lean) | |
| 2 cloves | garlic, minced or pressed | |
| 2 tablespoons | chopped fresh cilantro leaves | |
| 2 tablespoons | red wine vinegar | |
| 1 tablespoon | paprika | |
| 2 teaspoons | ground cumin | |
| 2 teaspoons | ground coriander |
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| 1 1/2 teaspoons | salt | |
| Freshly ground pepper | ||
| For the yogurt sauce |
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| 1 cup | |
plain lowfat yogurt |
| 1/2 cup | loosely packed fresh mint leaves |
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| 1/2 cup | loosely packed fresh cilantro leaves | |
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Make the meatballs
1. Put the meat in a large bowl and add
the garlic, cilantro, vinegar, paprika, cumin, coriander, salt, and a
generous grinding of pepper. Mix it with your hands until well blended.
Set aside.
Make the sauce
1. Blend the yogurt, mint, and cilantro
in a food processor fitted with the metal blade, or in a blender. (Meat
mixture and sauce can each be made up to 1 day ahead, covered, and refrigerated
separately.)
To serve
1. Preheat a broiler and adjust the rack
so it is about 4 inches from the heating element.
2. Form the meat mixture into 1-inch meatballs and place them on a baking sheet with sides (work in batches if necessary). Broil the meatballs until they are no longer pink inside, about 8 minutes, shaking the pan once or twice so the meatballs cook evenly. Transfer them to paper towels to drain.
3. Skewer the meatballs with toothpicks and serve them immediately on a platter with the yogurt sauce in a small bowl alongside. (Offer guests a small container or glass for depositing used toothpicks.)
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[Matilda Luk] Quick and simple to make, these meatballs
are full of flavour. The accompanying sauce, cool and fresh-tasting, made
a great counterpart to the savory meat. They were devoured rather greedily.
[Donna
Zotter] These bite-size meatballs pack a wallop of exotic flavors
that do not stop. As an appetizer or tapas serving, the meatballs
are beautiful to look at with the colors of herbs and spices mixed
through the meat. The cilantro yogurt dip is a solid counterpart to
the huge flavor of the meatballs, to really strike a flavorful balance.
Do not even think about letting the meatballs cook one minute longer
than recommended, and make a least two batches. These will not stick
around long!
On 1.3.07 C.M. wrote:
This was delicious, and the spices do give the lamb a very sausage-y
taste. I'd consider adding a little bit of heat the next time — perhaps
a hotter paprika or aleppo pepper. Additionally, I really made them
1 inch in size, and found the meatballs best when cooked just under
8 minutes. They tended to dry out slightly otherwise.
